Published On: Wed, Jul 29th, 2020

Cotton Cheesecake

A recipe for a Japanese-style Cotton Cheesecake…

Garnished with in-season mixed berries, Miele‘s Japanese cotton cheesecake involves folding whipped egg whites into the batter for a light and pillowy texture.

Cotton Cheesecake


For the cheesecake

  • 200g cream cheese
  • 80ml whole milk
  • 60g unsalted butter
  • 120g caster sugar
  • 90g plain flour
  • ½tsp. sea salt
  • 6 free range eggs, yolks and whites separated
  • 1 lemon, zest and juice

To serve

  • Whipped cream
  • Mixed berries


  1. Preheat a Miele Steam Combination Oven on Cake Plus at 160°C. If a combination steam is not available, the best way to bake this cheesecake would be over a water bath in the main oven using the same temperature and timings below.
  2. Combine together the cream cheese, milk, butter and 60g of sugar in a small saucepan and gently whisk over a medium heat until melted. Remove from the heat and transfer into a larger bowl with the yolks, flour, salt and lemon zest and mix well until there are no lumps.
  3. In another large bowl, beat the egg whites and a tablespoon of lemon juice with a hand mixer until soft peaks form. Gradually add the remaining sugar while continuing to beat until stiff peaks form.
  4. Fold about a third of the egg whites into the yolk mixture, then repeat with the remaining whites a third at a time until the batter is evenly combined.
  5. Grease the bottom of a 23cm spring form pan and line the bottom and sides with baking parchment. Pour the batter into the pan and shake to release any large air bubbles.
  6. Place the cheesecake in the combination steam oven and bake for 40 minutes, then, turn the temperature down to 130°C and bake for another 40 minutes. When ready, turn the oven off and leave the cake to cool inside the oven for another 20 minutes.
  7. Remove the cheesecake from the oven very gently and allow to cool down completely. Garnish with the whipped cream and mixed berries and serve.


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